Sauteed Potatoes Provençale Recipes

PERFECT SAUTéED POTATOES

Steps:

• Cut 1 kg waxy potatoes into chunks.
• Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
• When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
• If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
• Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
• Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
• Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

SAUTEED POTATOES

Steps:

• Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
• Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
• Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.

SAUTEED POTATOES PROVENçALE

Steps:

• In a small saucepan combine the vinegar, the garlic, the zest, and salt and pepper to taste, bring the mixture to a boil, and simmer it for 2 minutes. Remove the pan from the heat and whisk in 1/4 cup of the oil. In each of 2 large skillets heat 2 tablespoons of the remaining oil over moderately high heat until it is hot but not smoking and in it cook the potatoes in one layer in batches over moderate heat, turning them, for 10 to 15 minutes, or until they are golden brown on the outside and tender within. Transfer the potatoes to a serving dish, pour the garlic mixture over them, and toss them with the parsley.

SAUTéED POTATOES

Steps:

• Wash potatoes and place in a saucepan. Cover with water and cook until tender, about 30 minutes. Drain and let cool to touch. Peel potatoes and cut into slices. There should be about 6 cups.
• Heat oil and 2 tablespoons butter in a large skillet over medium heat. Add potatoes and season with salt and pepper to taste. Cook potatoes, while tossing and shaking pan, about 10 minutes until golden and crusty on both sides. Add remaining tablespoon of butter. Add garlic and parsley.
• Toss and stir. Serve.

SAUTEED GARLIC POTATOES

Steps:

• Heat oil in a large non stick frying pan.
• Add potatoes and saute over medium heat until golden brown, about 10 minutes.
• Add garlic cloves, cover, reduce heat to low, stirring occasionally until potatoes are tender, about 15-20 minutes.
• Remove garlic, peel, place in a small bowl and crush.
• Stir in lemon juice, add to potatoes, season with salt and pepper and cook until heated through.
• Spoon into a serving dish and top with chives and parsley.

SAUTé POTATOES WITH SEA SALT & ROSEMARY

Steps:

• Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.
• When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.

PROVENCAL POTATOES

Steps:

• Heat oven to 400 degrees. Place potatoes, onions, garlic, tomatoes, and olives in a medium bowl. Add olive oil, salt, and pepper and toss to coat vegetables.
• Fold parchment piece in half, cut into a half-heart shape, and open. Place vegetable mixture on parchment, 2 to 3 inches from the crease, and scatter rosemary and thyme sprigs on top. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
• Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Place packet on a baking sheet and bake for 30 minutes. Remove from oven and open packet. Use your fingers to crumble the herbs, discarding the stems. (Don't worry about burning your fingers; the sprigs will have dried during cooking and the leaves will come off the stems easily.) Carefully pull off the skin of the tomatoes, which will have loosened. Using a fork, break up the tomatoes and stir into the potatoes. Serve immediately.

CHICKEN SAUTé PROVENçALE

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic and saut$amp;eacute; until tender, about 10 minutes. Add tomatoes with their juices, orange peel, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes. Discard bay leaves.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plate. Rewarm sauce and spoon over chicken.